By: grapesaresour
Aww, I'll miss the Minimalist articles but I'm curious to see what his new blog will be like.
View ArticleBy: fijiwriter
Thanks, Crunchland, for the link and notes. I'll give that a try next go-round.
View ArticleBy: middleclasstool
Here's the link to the index of every Minimalist column ever. And here are his his 20 most popular videos. I love that grumpy bastard. He has never failed me. He, Christopher Kimball, and Michael...
View ArticleBy: crunchland
(Or if you have itunes, you can download a video of the Cook's Illustrated Video Podcast that demonstrates the recipe. It's #31 on the list.)
View ArticleBy: crunchland
Your pic demonstrated the flaw of the no-knead bread recipe -- that huge air bubble, which would have been avoided had you kneaded the dough. Cooks Illustrated came out with a modified *almost*...
View ArticleBy: fijiwriter
In a sense of irony, I started his No-Knead bread Tuesday night and baked it last night. Came out very well - pic of the results.
View ArticleBy: dubold
Yep, the no-knead bread is truly amazing. I use it all the time. It's incredibly forgiving, and helped demystify breadmaking for me. You can use it as a jumping-off point for all kinds of things - i've...
View ArticleBy: crunchland
NYT is losing a great food writer. --- The article says "In part, what I see as the continuing attack on good, sound eating and traditional farming in the United States is a political issue. I'll be...
View ArticleBy: obiwanwasabi
Thank you for teaching me to make real bread after years and years and years of trying and trying and trying and just wasting a fucking ton of flour. Thank you for this article and video on how to...
View ArticleBy: desuetude
I don't think I've ever gone to see someone speak and be more sorry that I didn't have the chance to buy him a beer. NYT is losing a great food writer.
View ArticleBy: pianoboy
At the holidays, a favorite around our house is the Pot Roast with Cranberries. I'm really going to miss this column. Thank you, Mark, for many years of great recipes delivered with good cheer.
View ArticleBy: minervous
Dinner at least once a week in fall and winter in my house: Steamed Fish on Kale . Thank you Mark Bittman.
View ArticleBy: twoleftfeet
My favorite Minimalist recipes were the "101 fast recipes" (linked to many times before). Truly minimalist recipes, they were.
View ArticleBy: deliquescent
This comment is to make sure that this thread is in Recent Activity, mostly to see what other recipes are posted. Please excuse my transparent expression of my own self interest.
View ArticleBy: hazyspring
Love him. While How to Cook Everything is the one I use the most, my favorite is Simple to Spectacular, a cookbook with him and Jean-Georges Vongerichten.
View ArticleBy: sharkitect
The Minimalist column has been great over the years, but I've found a lot of those recipes to be variations from his book How to Cook Everything. The iPhone / iPad edition of which, by the way, is far...
View ArticleBy: acrasis
I love Bittman, and I owe him more than I can repay for teaching me how to make fagioli con tonno (white beans with tuna). Take two cans of cannoneli beans and one can of good Italian tuna; heat.
View ArticleBy: Ghidorah
I've got How to Cook Everything, and it's great, but it's still a fallback for me when my old copy of The Joy of Cooking (broken spine, frayed bookmark ribbon, pages stained and wrinkled from being...
View ArticleBy: louche mustachio
Although damned if those Bittman haikus don't sum up my philosophy of cooking. This: Cook some spaghetti. Put some random stuff in it. I don't give a fuck. is what we are really having for dinner...
View ArticleBy: louche mustachio
My copy of Bittman's How To Cook Everything has hardly been opened, which is why we're having ramen tonight, honey.
View ArticleBy: Sidhedevil
And yet Friedman and Dowd are still published. Bittmann wasn't fired; he's doing a different assignment. Read the end of the article. He's moving more into food sustainability advocacy in the Editorial...
View ArticleBy: mogget
So glad I've already eaten lunch before reading this thread. Even if I didn't make many of his recipes (which I'm meaning to rectify based on all the links here), his column was always enjoyable to read.
View ArticleBy: Homeboy Trouble
Personally, How To Cook Everything is not only the grimiest book in my kitchen, but the only one with tabs added for fast reference. On a more statistical note, the answer to an AskMe question has been...
View ArticleBy: BrotherCaine
My copy of Bittman's How To Cook Everything is absolutely filthy. I can think of no higher compliment. Why don't real cookbooks have plastic washable pages? By real cookbooks I mean crammed with...
View ArticleBy: alicat
A few of his recipes I make all the damn time: SoccaGlazed CarrotsPotato-Asparagus Frittata
View ArticleBy: munchingzombie
And yet Friedman and Dowd are still published. When people ask how to cook or how to do a particular technique, I have been directing them to Bittman for years now. I am sad the regular column is...
View ArticleBy: gompa
In addition to the aforementioned no-knead bread revelation - the only bread I've ever made from scratch and outstanding every time from the very first - I use Bittman's simplest roast chicken recipe...
View ArticleBy: unsupervised
Chicken Adobo! It really is the world's best chicken. Not counting fried chicken. That's an unfair fight.
View ArticleBy: helmutdog
Bittman is completely awesome - and he makes good home cooking with good ingredients a natural everyday occurence. A great focus on organic and vegetarian options without turning it into a fetish. I...
View ArticleBy: peachfuzz
Of course, following that gushing one-woman love-in, I need to link the obligatory Bittman haikus, which really are very funny. A lot of people I know *hated* the 101 series, which I thought was great,...
View ArticleBy: Keith Talent
Adding my voice to the Bittman pile on love in. He always gave you a jumping off point for that nights dinner. A question for the fried egg on pasta fans up thread, how is this easier than carbonnara?...
View ArticleBy: rogueepicurean
My favorite Bittman recipe is Curried Lentil Soup with Potatoes from Food Matters.
View ArticleBy: peachfuzz
I really believe that Mark Bittman has done more to elevate home cooking in this country than anyone else in the last ten years or so. His approach - enthusiastic, curious, never patronizing to his...
View ArticleBy: joelhunt
My copy of Bittman's How To Cook Everything is absolutely filthy. I can think of no higher compliment.
View ArticleBy: Chrischris
Lahey's no-knead bread recipe (discovered via the Minimalist) was a revelation to me and thousands (if not tens of thousands) of people who, before reading it, never dreamed that home-baked bread was...
View ArticleBy: AceRock
I appreciate a lot of what he has done, but I will never forgive him for that awful show he did with Mario Batali and Gwyneth Paltrow.
View ArticleBy: tizzie
I've used more Bittman recipes - as written, or as jumping off points for my own variations - than anyone else on the web. And the little dance at the beginning of the Minimalist videos? Soooo sexxy!
View ArticleBy: immlass
I accidentally clicked through to the (previously) and rereading that thread made me want to get this guy's cookbook.
View ArticleBy: Thin Lizzy
My two personal favorites: his recipe for pear maple upsidedown cake looks pretty and tastes sophisticated but is super easy and fast to pull off and his risotto-style pasta with chicken and mushrooms...
View ArticleBy: theodolite
Great link, Greg Nog, but I'm a little disappointed to learn that "pasta with a fried egg on top" is apparently a traditional Italian dish and not, as I previously believed, a symbol of the fact that I...
View ArticleBy: sourwookie
If anyone wants to share links to their favorite Bittman recipes I'd love to see them in this thread!
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